Live lobsters are best. If using a frozen lobster, make sure it is defrosted.

Fill a large pot 3/4 full of water. Add above seasonings to water. Taste water and adjust to your tastes. More or less Beazell's for the bay/celery/pepper taste, cayenne for heat or more salt! Bring the water to a rapid boil.

Lower the lobster upside down and head first into the boiling water. Cover the pot.

When the lobsters start boiling, start timing. Boil the lobsters for 12-20 minutes or longer, depending on the size of the lobster. 12-15 minutes for 1 lb. lobster, 15-18 minutes for a 1 1/2 lb. lobster, 20-25 minutes for a 2-3 lb. lobster. The lobsters should be a bright vivid red color when done. And their turns will curl in a lot. If the lobsters are extra-large, beware. The big ones turn red before they are finished cooking. So be careful of that. Timing is key. Remove lobster from water and let drain. Great dipping sauce is: melted butter and Beazell's sprinkled in there! YUM!

How to tell if it's done: Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done.

The meat inside the lobster will be firm, white and opaque. The tomalley, which fills much of the body cavity, will be greenish-yellow.

The roe in female lobsters will be bright orange-red and firm. If it is a dark greenish-black, with an oily tar-like consistency, the lobster is under cooked.

The internal temperature should be 180 degrees F (80 C).

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